Fried Food Recipes: Get Fancy With The Fryer For Super Bowl

Innovative takes on fried foods are not exactly groundbreaking -- after all, if you watch Eat Street for longer than 20 minutes, it's easy to discover fried confections of every culinary combination imaginable.

Indeed, placing otherwise healthy foods into a vat of oil and enjoying the breaded, occasionally greasy result has a long history. We're not pretending that it's in an way good for you -- just because it might not increase heart risk certainly doesn't make it a nutritional wonder. But in honour of arguably the year's biggest snack food fest -- i.e. the Super Bowl -- the Huffington Post Canada presents these recipes from Krups' Chefs World Tour cookbook. Esteemed cooks from around the world put their particular spin on serving up something hot, unique (did someone say tomato potato crisps?) and oh-so-fried.

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Deep-Fried Super Bowl Food

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From Chef Johann Lafer, of Val D'Or in Germany
Preparation: 1 hourServings: 4Ingredients:Spring rolls:2 corn-fed chicken breasts8 egg roll wrappers2 cloves garlic1 shallot4 shiitake (Japanese mushrooms)4 oyster mushrooms5 snow peas1 red pepper1 egg yolk1 tablespoon chopped fresh coriander leaves3 tablespoons spicy sweet and sour sauce2 tablespoons sesame oilfresh or dried chilli (chopped or ground)salt and pepper
Marinated rice noodles: 4 1/4 oz Chinese rice noodles2 tablespoons diced bell pepper2 tablespoons chopped macadamia nuts1 tablespoon chopped fresh coriander leaves2 tablespoons spicy sweet and sour sauce1 tablespoon honey2 tablespoons sesame oil1 tablespoons soy saucefresh or dried chilli (chopped or ground)salt
Spring rolls: Preheat the oil in the deep fryer to 300°F. Remove the skin from the chicken breasts and cut into a small dice.
Peel the garlic and shallots, clean the shiitake mushrooms and the oyster mushrooms, and cut everything into a small dice.
Clean the snow peas and cut into thin strips. Wash the red pepper and cut into a small dice. Set 2 tablespoons aside for the
rice noodles.Heat the sesame oil in a skillet and cook the shallot, garlic and mushrooms until soft but not brown, then add the pieces of
snow peas and bell pepper. Season with salt, pepper and chilli, then add the spicy sweat and sour sauce and the chopped coriander. Pour the preparation into a dish and add the chicken.Beat the egg yolk. Place the egg roll wrappers onto a clean counter top. Distribute a little of the mixture onto each of the wrappers forming a cylinder running top to bottom on one side of the wrapper. Brush the edges of the wrapper with egg yolk and fold over each end so the stuffing does not leak out. Then roll the wrapper tightly around the stuffing.Make all the spring rolls and place them in the deep fryer basket. Deep fry them for a few minutes, until they are golden brown. Drain on paper towels and sprinkle.
Marinated rice noodles: Cook the rice noodles in hot salted water for 10 minutes. Drain and marinate while hot with the sesame oil, the soy sauce, the honey, the reserved bell pepper, the macadamia nuts, the chopped coriander, the salt and the chilli.Present the spring rolls with a roll of rice noodles, and serve with some spicy sweat and sour sauce.

From Chef Chris Meredith, of the Gilpin Loge in the United Kingdom
Preparation: 45 minutesServings: 4Ingredients:Sauce:1 1/2 tablespoons cumin seeds1 small bunch fresh coriander leaves1 fresh green chilli, chopped 7 1/4 ﬂ oz whole-milk yogurt1 tablespoon lemon juice1 teaspoon granulated sugarsalt and pepper
Samosas:12 egg roll wrappers1 lb chicken chopped into small dice7 oz onion (1 large), diced4 1/4 oz chopped tomatoes1 tablespoon tamarind paste1 tablespoon grated fresh ginger2 tablespoons chopped garlic2 tablespoons ground coriander1/2 teaspoon ground curcuma1/2 teaspoon ground cayenne pepper2 tablespoon grape seed oilsalt and pepper
Sauce: Toast the cumin seeds in a skillet over medium heat, allow to cool and crush into a powder in a mortar, or in a food processor. Mix the yogurt, lemon juice, sugar and ½ teaspoon ground cumin (keep the rest for the samosas). Add the chilli and the coriander leaves, roughly blended. Mix well and season with salt, pepper and sugar to taste.
Samosas: Cook the onion dice in grape seed oil until transparent. Add the ginger and garlic and cook for 1 minute. Add the spices (coriander, curcuma, Cayenne pepper and cumin) and cook for another 3 minutes. Add the tomatoes and cook for 5 minutes. Add the tamarind paste and the chicken and cook for a few minutes, until the chicken is cooked. Season and remove from heat.
Preheat the oil in the deep fryer to 350°F. Place an egg roll wrapper on the counter. Place two tablespoons of stuffing 4/5 in from one end of the rectangle, on the smallest side. Fold over one of the angles, on the side where the stuffing is, forming a triangle that encloses the garnish. Fold this triangle over the remaining wrapper by holding onto the tip, and repeat the folding process to the end of the strip. Brush the dough with water to seal the edges. Repeat to make all the samosas.
Drop the samosas into the deep fryer and turn from time to time with a wooden spoon. Cook until evenly browned and crispy. Drain on paper towels and serve immediately with the sauce.

From Chef Johann Lafer, of Val D'Or in Germany
Preparation: 1 hour 15 minutesRefrigeration: 20 minutesServings: 4Ingredients:Bread crisps:1 piece of white bread (good quality baguette or ciabatta, for example)
Tapenade:9 oz pitted black olives2 cloves garlic1 shallot1 anchovy1 teaspoon rosemary1 3/4 ﬂ oz olive oilsalt and pepper
Tomato vinaigrette and salad:7 oz rocket1 shallot3 1/2 oz cherry tomatoes or a few pieces of dried tomatoes1 tablespoon chopped fresh parsley1 tablespoon tomato juice1 tablespoon balsamic vinegar2 tablespoons olive oilfresh or dried chilli (chopped or ground)salt and pepper
Fried mozzarella balls:15 to 20 mini buffalo mozzarella balls3 1/2 oz ﬂour5 1/4 oz dried breadcrumbs1 3/4 oz pine nuts1 egg2 tablespoons of whipped creamsalt and pepper
Bread crisps:Freeze the bread for about 20 minutes to harden it. Cut into very thin slices, around 2 mm thick, with the help of a bread slicing machine. Place these slices on a baking dish lined with greaseproof paper, and toast them in the oven until they are golden brown.
Tapenade: Chop the olives very finely with a knife or blend them into a purée in a food processor. The consistency of your tapenade depends on this choice. Peel the garlic and shallot and chop finely. Cut up both the anchovy and the rosemary very finely. Place these ingredients in a dish, mix them with olive oil and season with salt and pepper.
Tomato vinaigrette and salad: Peel the shallot and chop it very finely along with a few cherry tomatoes. Mix the balsamic vinegar, the shallot, the tomato juice and dice, salt, pepper and chilli. Add olive oil and chopped parsley. Wash the rocket. Sautee the remaining cherry tomatoes for just barely 1 minute in a skillet.
Fried mozzarella balls: Preheat the oil in the deep fryer to 300°F. Dry the mozzarella balls well using a clean dishtowel. Brown the pine nuts for a few minutes in the oven or in a skillet, then blend them until finely chopped. Mix this powder with the breadcrumbs. Beat the egg with the whipped cream. Season with salt and pepper.Roll the mozzarella balls in the flour, then in the egg and cream mixture, and finally in the seasoned breadcrumbs. Drop the mozzarella balls into the deep fryer and cook for about 3 minutes. Drain them on paper towels and keep warm.Present the bread crisps on plates with cherry tomatoes, tapenade and some rocket leaves. Add some mozzarella balls. Decorate with young greens of your choice. Pour a little tomato vinegrette around the plate.

From Chef Joanne Weir, an author, cooking teacher and TV host in the United States
Preparation: 25 minutesRefrigeration: 15 minutesServings: 6Ingredients:Fried oysters:3 1/2 oz ﬂour4 1/4 oz dried breadcrumbs or panko, large Japanese crumbs2 whole eggssalt and pepper
Caesar's salad:4 small lettuce hearts1 3/4 oz grated Parmesan cheese2 anchovy ﬁllets1 clove garlic1 egg yolk1 teaspoon Dijon mustard2 1/2 tablespoons lemon juice4 tablespoons extra virgin olive oilsalt and pepper
Caesar's salad: Wash the salad. Soak the anchovies in cold water for 10 minutes, dry on paper towels and crush in a mortar. Peel the garlic and chop finely. Whisk together the mustard, lemon juice and egg yolk in a salad bowl. Add the garlic and anchovies and continue to whisk. Keep mixing, adding the olive oil little by little until you get a thick consistency that resembles mayonnaise. Season with salt and pepper. Add the lettuce and half the grated Parmesan, mix and separate out onto plates.
Fried oysters: Pour the flour, beaten eggs and bread crumbs into three separate bowls, and season each with salt and pepper. Open the oysters, cut them in two and roll them in the flour. Tap lightly to remove the excess flour, then dip them in the beaten egg and finally in the breadcrumbs. Set them out on parchment paper and refrigerate for 10 to 15 minutes.Preheat the oil in the deep fryer to 325°F. Deep fry a few oysters at a time for 1 minute, until they are golden. They give off little bubbles while cooking. Drain on paper towels.Present the fried oysters on the salad and sprinkle with the rest of the Parmesan. Serve immediately.

From Chef Joanne Weir, an author, cooking teacher and TV host in the United States
Preparation: 1 hourRefrigeration: 30 minutesServings: 6Ingredients:6 oz Arborio rice (risotto rice)8 1/3 oz ﬂour14 oz breadcrumbs, preferably made from fresh bread, toasted and then ﬁnely grated2 oz dried tomato purée3 1/2 oz grated Parmesan cheese1 1/2 oz ﬁnely chopped onion4 eggs10 1/2 ﬂ oz chicken stock10 1/2
ﬂ oz milk2 tablespoons extra virgin olive oilsalt and pepper
Cook the onion in the olive oil over medium heat for around 10 minutes. Add the rice and continue cooking, stirring constantly,
for 2 minutes. Heat the chicken stock in a pot until the mixture simmers, then pour it immediately into the rice with half of the dried
tomato purée, salt and pepper. When the mixture begins to boil, reduce heat, cover and cook slowly for 20 minutes. The rice
should be tender; add hot water during the cooking if necessary. When cooked, add the remaining dried tomato purée and the Parmesan cheese, stir, allow to cool and then refrigerate for 10 to 15 minutes.Pour the flour, breadcrumbs and eggs beaten with 4 1/3 fl oz water into three separate bowls, and season each with salt and
pepper. Flour your hands and roll a small spoonful of the mixture to form a ball about 1 inch in diameter. Roll each ball in the flour,
then in the beaten egg and then in the breadcrumbs. Place them on parchment paper in the refrigerator for at least 15 minutes;
you can prepare them the day before.Preheat the oil in the deep fryer to 375°F. Deep fry the rice-tomato balls for about 1 minute. Drain on paper towels.

From Chef Samuel Blanc, of Hostellerie Lafarque in Belgium
Preparation: 35 minutesRefrigeration: 30 minutesServings: 4Ingredients:4 salmon steaks, about 5 1/4 oz each5 1/4 oz carrots5 1/4 oz celeriac4 1/4 oz potato starch1 egg white1 or 2 tablespoons soy sauce1 or 2 tablespoons Vietnamese spring roll saucebalsamic vinegarsalt and pepper
Mix even quantities of soy and spring roll sauces, to taste. Brush the salmon steaks with this mixture and season with salt and pepper. Wrap in cling wrap and refrigerate for 30 minutes.Peel the carrots and celeriac, cut into very thin strips (julienne) using a grater or a knife. Beat the egg white slightly with just over 2½ oz of potato starch and mix into the vegetables so they stick a little bit to you hand.Preheat the oil in the deep fryer to 300°F. Drain the salmon, roll in the remaining potato starch and wrap with the vegetables, pressing so they stick together. Deep fry for 4 to 5 minutes. Drain the salmon delicately on paper towels and salt lightly. Serve in plates with a side dish of your choice, sprinkled with a little balsamic vinegar.

From Chef Chris Meredith, of the Gilpin Loge in the United Kingdom
Preparation: 30 minutesServings: 4Ingredients:3 1/2 oz + 1 bowl sifted ﬂour3 1/2 oz butter7 oz smoked salmon10 3/4 ﬂ oz milkjuice of 1 lemonsalt and pepper
Melt the butter in a large, thick-bottomed pan. Add the flour and mix well with a whisk. Boil the milk and add little by little. Cook until the sauce is smooth and comes away the edges of the pot. Remove from heat and cool. Pour the white sauce into a food processor with the smoked salmon and blend. Season to taste with lemon juice, salt and pepper.Prepare a pot of boiling salted water and a bowl of ice water. Roll the dough between floured hands and form balls that are
about 1 inch in diameter. Place them in boiling water and cook until they come to the surface. Remove and place them immediately in ice water. Once they are cool, drain and dry them.Preheat the oil in the deep fryer to 350°F. Roll the gnocchis in flour and deep fry them 2 to 3 minutes until golden. Drain on paper towels.

From Chef Joanne Weir, an author, cooking teacher and TV host in the United States
Prior preparation: 12 hours aheadPreparation: 35 minutesServings: 2Ingredients:
2 rock Cornish game hens, about 1 lb each12 1/3 oz buttermilk3 1/2 oz ﬂour4 cloves garlic1 small onion1 teaspoon dry thyme1 tablespoon paprika1/4 teaspoon Cayenne peppersalt and pepperkitchen string
Remove the fat from the chickens, rinse under cold water and dry with a clean kitchen towel or paper towels. Peel the garlic and chop finely, mix with 2 teaspoons of salt to form a paste. Peel the onion and grate it. Mix together the buttermilk, the onion, the garlic paste and ½ teaspoon of ground black pepper in a large bowl. Put the chickens in the bowl so they are entirely covered with the mixture. Cover and marinate in the refrigerator for 12 hours.Preheat the oil in the deep fryer to 350°F. Remove the chickens from their marinade and dry them lightly with paper towels.Tie the chicken legs to the body using kitchen string. In a bowl, mix the flour, thyme, paprika, Cayenne pepper, 1 teaspoon of salt and ½ teaspoon of pepper. Roll the chickens in the spiced flour, tapping to remove the excess. Deep fry them 10 to 12 minutes so that they are well cooked inside, and brown and crusty outside. Drain on paper towels.

From Chef Olivier Bellin, of Auberge des Glazicks in France
Preparation: 40 minutesRefrigeration: 2 hoursServings: 4Ingredients:4 large potatoes (4 to 6 inches long)7 tablespoons black olive tapenade 7 tablespoons sun-dried tomato purée3 egg yolks1/2 oz. cornfloursalt
Peel the potatoes and cut them into extremely thin slices, using a mandoline to get slices that are the full length of the potato. Blanch them a few seconds in boiling salted water, then drain and dry carefully with a clean dishtowel. Mix the egg yolks and cornflour, then brush the potato slices with this mixture. Place a teaspoon of tapenade on some of the potato slices, and a teaspoon of sun-dried tomato purée on others. Top each garnished potato slice with another slice, turning it over so that the coated sides touch. Press around the circumference to remove the air, so the potato will mould to the filling. Refrigerate for 2 to 3 hours. Preheat the oil in the deep fryer to 300°F. Deep fry the beignets for around 2 minutes, and drain them on paper towels.

From Chef Joanne Weir, an author, cooking teacher and TV host in the United States
Preparation: 50 minutesSteeping: 1 hourServings: 4 to 6Ingredients:Coffee custard sauce:8 tablespoons coffee beans, slightly crushed8 tablespoons granulated sugar8 egg yolks9 ﬂ oz whole milk
Donuts holes:12 1/3 oz ﬂour6 1/4 oz buttermilk7 oz sugar + a little for the end2 oz butter, at room temperature2 large eggs2 teaspoons ground cinnamon2 teaspoons baking powder1/2 teaspoon baking soda1 1/2 teaspoons salt
Coffee custard sauce: Coffee custard sauce: Scald the milk with the sugar and the slightly crushed coffee beans. Remove from heat and set aside to steep for one hour, then strain through a sieve. Simmer the milk again. Beat the egg yolks with a whisk and add the hot milk preparation, mixing constantly. Continue to mix the custard sauce without stopping, heating it over a medium heat until the mixture thickens enough to coat the spoon. Be careful not to boil the mixture: the temperature should not exceed 180°F. Once the custard sauce is cooked, strain it immediately through a sieve and whisk for 30 seconds to cool it slightly.
Donuts holes: Knead the butter until it is the consistency of a spread. Sift the flour with the cinnamon, baking powder, baking soda and salt in a large bowl. In another bowl, mix the sugar, buttermilk, butter and the eggs. Combine the two mixtures to get a slightly sticky dough. Kneed the dough on a floured working area for 30 second and use a floured rolling pin to roll out into a 2-in sheet. Cut out as many donut holes as possible using a 1-in round cutter. Delicately roll each piece between the palms of your hands to make balls. Gather the scraps into a ball, roll them out again and cut more donuts holes. Repeat until no dough is left. Place them on a floured piece of parchment paper.Preheat the oil in the deep fryer to 375°F. Deep fry the donuts for 1 minute, cooking about eight at a time. They will float on the surface of the oil, so turn them from time to time with a wooden spoon so they brown evenly. Drain on paper towels, leave to cool for 5 minutes and then roll in sugar, tapping them to remove the excess.Serve the donut holes still hot, with the coffee custard sauce, for dipping.

From Chef Samuel Blanc, of Hostellerie Lafarque in Belgium
Preparation: 45 minutesRefrigeration: 1 hourServings: 4Ingredients:1/2 pineapple (around 7 oz peeled fruit)1 mango (around 7 oz fruit)4 1/3 oz ﬂour1 egg + 2 egg whites1 piece star anise or 1 teaspoon ground anise1 pinch ground ginger1 teaspoon ground cinnamon4 turns of a mill Sichuan peppergranulated sugarconfectioner sugarbrown rumpeanut oil4 1/3 ﬂ oz light alesalt
Cut the top and bottom off the pineapple, stand it up on its base and peel it by cutting off the skin from top to bottom. Remove the "eyes" using a sharp knife, following them diagonally round the fruit to remove them one by one. Cut the pineapple into four lengthwise and remove the core. Cut the quarters into slices. Peel the mango, avoiding the pit, and cut it into pieces 13 inch thick.Marinate the fruit pieces in the rum with a little granulated sugar. Set aside for around 1 hour. Adjust the sugar and rum quantities to taste and to the maturity of the fruit (the less ripe they are, the more sugar and rum they need).Grind the star anise using a mortar and pestle, and mix it with the other spices: ginger, cinnamon and Sichuan pepper.Place the flour in a bowl and make a well. Add the whole egg, a dash of peanut oil, the spices and a good pinch of salt. Mix and then thin with the ale until you have a consistency that is slightly heavier than a crêpe batter. Let it rest for 1 hour.Beat the egg whites with a pinch of salt until stiff but not dry, and fold into the batter gently.Preheat the oil in the deep fryer to 325°F. Drain the fruit well on paper towels. Dip them in the beignet batter. You can use a pair of tongs to keep from getting your hands dirty. Coat the pieces of fruit well. Drop the fritters into the deep fryer and turn them after 40 seconds. Remove when well coloured, dry on paper towels and sprinkle with confectionner sugar.Serve with pieces of fresh fruit (kiwi, bananas, etc.), vanilla ice cream or lime yogurt, fruit coulis, etc.